Grilled Vegetable Quesadillas with Goat Cheese and Pesto

Start by preparing your vegetables and put them in a large bowl. Drizzle the sliced vegetables with the olive oil and season with salt and white pepper. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender. Remove the vegetables from the grill and let them cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.

To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables on top of the cheese and crumble 1 ounce of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close. Place the quesadilla on a lightly oiled grill (or grill pan) and cook over medium heat for 3 minutes on each side until the cheese is fully melted. Remove quesadilla from the pan and repeat with the remaining tortillas and filling.

Slice and serve the classiest quesadillas ever.